Corner Cafe

Observed several TCS foods in WIC and RIC with temperatures above 41 F. CA advised PIC to throw away food. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed several items on the floor in the main kitchen. CA advised PIC to move items off of the floor. At least 6 inches (15 centimeters) above the floor.

Observed several TCS foods in the WIC and RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be held at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed cutting boards with deep cut marks and heavy staining on the front prep line. (CA) Advised the PIC that the cutting boards need to be replaced. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Observed multiple RIC holding TCS food above 41 degrees. COS- food was discarded and technician was out to fix coolers. CA- a temperature log shall be created to monitor cooler temperatures. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed multiple food items stored uncovered in the RIC. CA- all food shall be kept covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed the interior of the ice machine with black buildup. CA- ice machine shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed an employee washing dishes and the sanitizer concentration at 0ppm. COS- dishes rewashed and maintenance person fixed the machine. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed knifes stored in the crevices of equipment. CA- knifes shall be stored on a clean surface. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed portion cups being used as scoops inside cheese. COS- cups were removed. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed cutting boards stained and with gashes. CA- cutting boards shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed buildup/debris inside coolers, gaskets and shelves throughout the main kitchen. Observed the WIC fans unclean with dust buildup. Observed the vent hood in the prep area unclean with dust. CA- all nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed failure to cover ice used for drinks at various locations in the facility. Food on display shall be prevented from environmental contamination. Advised PIC to cover the ice.

Observed heavy black mold-like marks as and yellowish coloration on the cutting board on the prep top table at the front food service area. Food contact surfaces shall be cleaned and sanitized. Advised PIC to clean and sanitize the cutting boards

Observed failure to discard food after 7 days in storage.

Observed a bottle of orange juice stored inside ice used for drinks at the coffee bar.

Observed a saucepan sitting on top of ready to eat food.

Observed personal cell phones stored on food prep table.

Observed failure to post previous inspection report.

Observed failure to properly store in-use utensils.

Observed a container of molded strawberries and a cardboard box of molded lemons stored in the walk in cooler. Food shall be safe, unadulterated, and honestly presented. P. PIC discarded lemons and strawberries.

Observed five dented cans of chunk light tuna. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf PIC discarded cans.

Observed several TCS food items being held above 41F (see chart below). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC had TCS food items discarded.

Observed light between the top and side door jambs and the back door. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC shall have the door replaced or repair weathering strips.

Observed both walk in coolers in the facility being held above 41F (45F and 45F). Observed a reach in cooler being held above 41F (45F and 55F). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC shall have cooling units serviced. PIC shall temporarily close until all cooling units are repaired.

Observed broken plastic cambros and lids in use and being stored as clean. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf PIC shall discarded broken food containers and purchase new ones.

Observed broken or missing floor tiles on the prep line, dishpit, and main kitchen prep areas. Observed missing grout between floor tiles in the main kitchen. All physical facilities shall be maintained in good repair. PIC shall have the floor tiles and grout repaired.

Observed several TCS food items being held above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC had TCS food items discarded.

Observed several food items being stored in the reach in coolers and walk in coolers not covered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC had lids provided for food containers.

Observed sticker and sticker residue on multiple food containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will have residue and stickers removed. PIC will have pans and containers cleaned.

Observed several TCS food items with incorrect date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf. PIC had proper date marking stickers made.

Observed both walk in coolers in the facility being held above 41F (41F and 44F). Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC will have walk in coolers repaired.

Observed buildup in the reach in freezer doors, gaskets, and shelving. Observed buildup in the main kitchen reach in cooler and walk in cooler. Observed build on shelving in the prep areas and reach in cooler shelving. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have areas cleaned.